Higgins lives in Albuquerque, N.M., now, but still has strong ties to the community where she spent most of her life and taught for 35 years. "My 91-year-old mother is still in Mansfield and will be all decked out for Easter Sunday. (I am sure!)" Higgins wrote.

"One of the most delicious remembrances," though, is of hot cross buns purchased at a local bakery.

Higgins shared this recipe for the traditional treat.

HOT CROSS BUNS

1 cup whole wheat flour (or white flour)

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons shortening (or butter)

1 tablespoon honey

1/2 teaspoon cinnamon

1/4 cup raisins

1/3 cup milk

FROSTING

1/2 cup confectioners' sugar

2 tablespoons milk

1/4 teaspoon vanilla

Mix flour, baking powder and salt. Cut in shortening with a fork until it looks like course crumbs.

Add honey, cinnamon and raisins. Toss lightly. Make a well in the middle. Pour in milk all at once.

Stir quickly with a fork until mixture forms a ball.

Divide the dough into six small balls. Grease a baking sheet and place the balls on it, about 2 inches apart. With a knife, cut a deep cross through the top of each ball.

Bake at 400 degrees for 15 to 20 minutes.

For frosting, mix confectioners' sugar, milk and vanilla. When the rolls have cooled slightly, dribble the frosting over each.

Have a recipe you're willing to share with Clueless Cook readers? We're always looking for great new ideas.